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Spinach and ricotta calzone with caprese sauce
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Prep Time:
65 minutes
Cook Time:
35 minutes
Total Time:
100 minutes
Celebrate the irresistible charm of calzone, the beloved folded pizza style.
Ingredients:
  • 250g baby spinach, washed, with water clinging
  • 400g fresh ricotta
  • 80g (2/3 cup) coarsely grated mozzarella
  • 50g (2/3 cup) shredded parmesan
  • 4 green shallots, thinly sliced
  • 2 tsp finely grated lemon rind
  • 400g can cherry tomatoes
  • 180g cherry bocconcini
  • 40.00 ml shredded fresh basil, plus extra leaves, to serve
  • Dried chilli flakes, to sprinkle
  • 450g (3 cups) bread & pizza plain flour, plus extra, to dust
  • 2 tsp (2 sachets) dried yeast
  • Large pinch of caster sugar
  • 1.20 gm salt
  • 310ml (1 1/4 cups) warm water
  • 18.20 gm olive oil, plus extra, to brush
Instructions:
  • To make the dough, mix flour, yeast, and sugar in a bowl. Stir in salt, then create a well in the center. Pour in water and oil and mix until combined. Use your hands to form the dough. Transfer to a lightly floured surface and knead for 10 minutes until smooth. Brush a bowl with oil, place the dough inside, and coat it. Cover with a damp towel and let it rise in a warm place for 40 minutes until doubled in size.
  • Heat a large frying pan over medium heat. Add half of the spinach with the water clinging to it and stir for 1-2 minutes until wilted. Transfer to a bowl and let it cool slightly. Repeat with the rest of the spinach.
  • Once the spinach has cooled down, gently press out any excess water. Give it a rough chop and transfer it to a spacious bowl. Combine the spinach with ricotta, mozzarella, parmesan, shallot, and lemon zest. Stir until thoroughly mixed. Season to taste.
  • Preheat your oven to 200C/180C fan forced. Grease 2 large baking trays generously with olive oil and sprinkle with extra flour.
  • Flatten the dough with your fist and knead briefly until it bounces back. Divide dough into 6 portions and cover with plastic wrap. Roll out a portion on a floured surface into a 20cm disc. Spread filling on half the dough, leaving a border. Moisten the edges, fold in half, and seal. Place on a tray. Repeat with remaining dough and filling. Brush each calzone with oil. Bake for 25-30 minutes until golden, rotating trays midway.
  • In a microwave-safe bowl, combine the tomato and bocconcini, season well, and microwave on High for 4 minutes or until the cheese begins to soften. Add the basil and stir.
  • Season the calzone with salt and dried chili flakes, then serve it with the caprese sauce and additional basil leaves.

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